Wandercooks · by Wandercooks
Ajitama - Ramen Eggs
NUTRITION · PER SERVING72M COOK
CAL 8%·PRO 17%
CARBS 12G32% OF CAL
0G FIBER0G ADDED0G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 5G31% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft-boiled ramen eggs (ajitama) marinated in soy sauce, mirin, and sake. They have perfectly set whites and soft, jammy yolks and are served as a topping for ramen bowls.
componentjapaneseeggs🥄 saucepandairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 eggs (extra large 59 g / 2 oz, cold from fridge - important!)
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup cooking sake
- ½ tsp dashi powder (dissolved in 1 tbsp hot water)
- water (for boiling, then if required, to top up and cover eggs in jar)
- iced water (for cooling eggs down, cold water is also okay.)
At a glance
PER SERVING · TIME 72M
CAL 8%·PRO 17%
CARBS 12G32% OF CAL
0G FIBER0G ADDED0G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 5G31% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 10m
- Sodium
- 1149mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 32mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 1149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.